Westport’s Bread for All Tandoori Naan Cafe only sounds like an Indian restaurant
The tandoor – traditionally a clay oven used for roasting meats and baking breads – is part of the culinary culture of India (where it’s also known as a bhatti), but also a component of Arabic, Persian, Turkish and Armenian cuisines. And a staple of Kurdish cooking, too. For the last few months, Kurdistan native Foad Salih has been baking hundreds of large, fluffy rounds of tandoor-baked naan in a storefront at 536 Westport Road (the location of the short-lived Ike’s Deli); last month, the space officially became a bakery and restaurant: Bread for All Tandoori Naan Cafe.
It’s been a little confusing for some customers who see the sign and assume it’s an Indian restaurant, says owner Stan Yoder, because the word tandoori is closely associated with Indian cuisine – at least in the American Midwest. But the bill of fare at Bread for All is exclusively Middle Eastern: gyro sandwiches, beef and chicken kabobs, lentil soup, and falafel.
